I have yet to purchase a small baking dish/casserole dish (yes, I am cheap, and stupid, and really just need to suck it up and buy one already), so I ended up just baking the crisp in a loaf-pan. But it still came out gooey and cinnamony and caramely and sweet. So apparently size and shape DON'T matter all that much! Baha. Uh yeah. *Straightening out necktie*

INGREDIENTS:

For the apple part:

5-6 apples, sliced in 1/4-inch slices or so

1 T. cornstarch

2 t. cinnamon

1/8 t. nutmeg

1/8 t. allspice

1/16 t. cloves

1/2 c. brown sugar + 1/2 c. water

For the crisp part:

1/2 c. oats

1/2 c. flour

1/2 c. brown sugar

1/4 t. baking powder

1/4 t. cinnamon

1/6 c. canola oil (or 1/2 of a 1/3 measuring cup)

1.5 T. soy milk

1/2 t. vanilla

1/8 t. salt

DIRECTIONS: Preheat oven to about 375. Mix together everything for the apple part except for the apples. Place the apples in your bread-loaf pan and then drizzle the mixture all over the apples. In a separate bowl, mix together everything for the crisp part. Sprinkle this mixture on top of your apples. Cover with tin foil--bake for 10 minutes. Remove tin foil and bake for another 20-30 minutes. Serve with soy ice cream.

I used this recipe as a guideline and made one easy and scrumptious apple crumble!

Substitutions (due to what's in my pantry): no cornstarch, used a pumpkin spice blend in place of the other spices, unbleached bread flour instead of regular, melted margarine in place of the canola oil, rice milk instead of soy, for the crisp part, I mixed the dry ingredients prior to adding the wet, baked it in an approx. 8"x4" oval tin (it came on the to-go order of a Chipotle salad, hehe), cooked 9 min. w/foil cover and 20 min. without. Even with all of those changes, it still tasted great!!

Wonderfull! Simply wonderful! Minor changes: in order to portion control, I chopped the apples and put them in portion cups (1/4 cup condiment paper cups)so 1/4 cup of apples,1-2 tsp of apples mix, 1 T of the crisp topping and baked at same time as directed.